Gluten Free Vegan Pumpkin Bread

Gluten-Free Vegan Pumpkin Bread

This gluten-free vegan pumpkin bread is a moist, flavorful loaf perfect for autumn. Infused with warm spices and a rich pumpkin flavor, it’s a delicious treat for breakfast or a cozy snack. Enjoy it plain or with a spread of vegan butter.

Why You’ll Love This Gluten Free Pumpkin Bread

  • Diet-Friendly: Gluten-free, vegan, and dairy-free, suitable for various dietary restrictions.
  • Moist and Flavorful: Packed with pumpkin puree and spices for a delightful taste and texture.
  • Easy to Make: Simple ingredients and straightforward instructions.

Ingredients You’ll Need

  • 1 3/4 cups (210g) gluten-free all-purpose flour blend
  • 1/2 cup (100g) coconut sugar or brown sugar
  • 1 cup (240g) pumpkin puree
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/4 cup (60ml) coconut oil, melted
  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 tsp vanilla extract

Instructions

  1. Prepare Flax Egg: In a small bowl, mix ground flaxseed with water and let sit for 5 minutes to thicken.
  2. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
  3. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Mix Wet Ingredients: In a medium bowl, combine the pumpkin puree, almond milk, melted coconut oil, sugar, flax egg, and vanilla extract. Mix well until smooth.
  5. Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
  6. Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Serving Suggestions

  • Enjoy slices plain or spread with vegan butter or almond butter.
  • Pair with a warm beverage like coffee, tea, or hot cocoa.
  • Add a drizzle of maple syrup or a dusting of powdered sugar for extra sweetness.

How to Store Gluten Free Pumpkin Bread

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Keep in the fridge for up to 1 week.
  • Freezer: Freeze slices wrapped in plastic wrap and stored in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave.

Additional Tips

  • Substitutions: Use any plant-based milk if almond milk is unavailable. Substitute coconut oil with any neutral-flavored oil.
  • Add-ins: Mix in chopped nuts, chocolate chips, or dried fruits for extra texture and flavor.
  • Troubleshooting: If the bread is too dense, ensure you’re not overmixing the batter. If it’s too dry, check your oven temperature and baking time.

Gluten-Free Vegan Pumpkin Bread

Recipe by Rose HernandezCourse: Breakfast, SnackCuisine: AmericanDifficulty: Easy
slices

10

servings
Prep time

15

minutes
Cooking time

55

minutes
Calories

180

kcal

Ingredients

  • 1 3/4 cups gluten-free all-purpose flour blend

  • 1/2 cup coconut sugar

  • 1 cup pumpkin puree

  • 1/2 cup unsweetened almond milk

  • 1/4 cup coconut oil, melted

  • 1 tbsp ground flaxseed

  • 3 tbsp water

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/4 tsp ground cloves

  • 1/4 tsp ground ginger

  • 1 tsp vanilla extract

Directions

  • Prepare flax egg by mixing flaxseed and water. Let sit for 5 minutes.
  • Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
  • In a large bowl, whisk together dry ingredients.
  • In a medium bowl, mix wet ingredients.
  • Combine wet and dry ingredients. Stir until just combined.
  • Pour batter into loaf pan. Bake for 50-60 minutes.
  • Cool in the pan for 10 minutes, then transfer to a wire rack.

Leave a Reply

Your email address will not be published. Required fields are marked *